Raspberry Robots: Saving Berries one Bot at a Time
With robotics ingratiating itself into more aspects of our lives, we are inching closer and closer to the Singularity virtually every […]
Blog, DFC Newsletters
2022
Blog, DFC Newsletters
A Dash of Design: Smart Soy Sauce Lid Improves on Perfection
The Japanese are known for their flair for design – especially for food-related items, which they often turn into complete
Blog, DFC Newsletters
Stacking Up The World Record Competition
I’ve always enjoyed flipping through a copy of the Guinness Book of World Records whenever I’ve come across one. (I’ve had great
Blog, DFC Newsletters
Snappy Chocolate: An Innovation in 3D Printed Food
We’ve got a deep, dark (chocolately) dive this week, into the world of 3D printing food. We’ve looked at printed
Blog, DFC Newsletters
New Chopsticks Zap Sodium Content
From a second chance for single-use chopsticks, we pivot to a high-value pair you may want to keep forever: Japan’s Meiji
Blog, DFC Newsletters
Fascinating Fungi: New Research Shows Mushrooms May “Talk” to Each Other
f, in some sort of creative thought experiment, I had to assign personality quirks to vegetables, I’d give “talkative” to
Blog, DFC Newsletters
Algae Alternative Gives Palm Oil The Slip
Readers of this newsletter will be familiar with the scourge of palm oil, which we looked at in a previous installment.
Blog, DFC Newsletters
A Sprinkle in Time
It seems the banning of American-made sprinkles in the UK might hurt the folks at Get Baked (of the famous sprinkle-bereft raspberry glazed doughnut
Blog, DFC Newsletters
The Real Science of Fake Cheese
The science of animal product alternatives has been making crazy strides in recent years. I remember a time when going
Blog, DFC Newsletters
Post-Use Recycling turns Chopsticks into Chicness
Like anyone who has ordered takeout sushi or Chinese food even once in their lives, I have a kitchen drawer